Method

1. Crack the eggs in a bowl. Season with salt and pepper and gently whisk.

2. Heat a pan on low-medium heat, bring the pan up away from the heat, immediately add cooking oil/butter of choice, put the pan on the stove, and put it on low heat.

3. Add the eggs to the pan and gently stir in the eggs back and forth using a spatula, slowly and on low heat.

4. Turn off the heat when the eggs look just about done, as the eggs will continue to cook in their own heat after.

5. On a plate add the salad leaves, eggs and arrange the cucumber slices, cherry tomatoes, olives and fetta.

6. Scatter the parsley and walnuts and sprinkle with chili flakes or dukkha